Tantalize dinner guests and party-goers alike with this ultra-decadent layered lemon cake that starts with a cake mix and is filled with chopped frozen cheesecake and white chocolate and topped with lemon curd and berries.
1 (18.25-oz.) package white cake mix
1 (3.4-oz.) package vanilla instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
2 teaspoons vanilla extract
1 (4-oz.) white chocolate bar, finely chopped
2 tablespoons grated lemon rind (about 2 large lemons)
3 (16-oz.) cans homestyle cream cheese frosting
1 (19-oz.) package frozen cheesecake with strawberry topping, finely diced (we tested with Sara Lee)
2 cups fresh raspberries, divided
1 (10-oz.) jar premium lemon curd
1 cup fresh strawberries, halved
Fresh mint sprigs
How to Make It
Preheat oven to 350°.
Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate and lemon rind. Pour batter into 2 greased and floured 9-inch round cake pans.
Bake at 350° for 30 to 32 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.
Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Store in refrigerator.
Just before serving, drizzle lemon curd over cake. Garnish with remaining raspberries, strawberries, and mint sprigs.
If the lemon curd is a bit too thick to drizzle over the frosted cake, microwave it at HIGH for 30 seconds. Stir the warm lemon curd, and drizzle over cake using a small spoon.
This cake tastes every bit as good as it sounds. People absolutely raved over it! It went so quickly that I was only able to get a bite of the one piece that I was able to save for my husband. Not being a big fan of raspberries, like other reviewers, I substituted blueberries and strawberries. I also drizzled some blueberry sauce over the blueberries for a little added flavor. I agree that this is a time-consuming recipe, especially if you make your own cheesecake, as I did. It was definitely worth it for the superior flavor. Melting the white chocolate in the microwave made it a lot easier to mix into the batter. I used vanilla cake mix which may be why the lemon flavor was so subtle. You could hardly taste it in the cake but it didn't matter. The flavor combination is awesome! I'm looking forward to making this again and next time, I'll cut my piece and set it aside first!
Made this cake for a large birthday party we had for a couple of ladies turning 50, WOW, what a success this cake turned out to be. Honestly before I knew it the cake was down to only a couple of slices, I literally had to ask my husband if he would like to try it before it was ALL gone, or else even he wouldn't have been able to taste it. I got many many thumbs up & people just raving over how delicious this cake was. They told me ( since I didn't get a taste myself) that it was NOT overly sweet, even with the cheesecake in it, and that it was extremely moist. I followed the guidelines of some of the other readers, and made my own homemade Lemon Curd & homestyle cream cheese icing. I omitted the raspberries & only added fresh sliced strawberries. Will make again, so I can taste it myself.... Definitely a KEEPER. !!!!